Beef Heart Bourguignon

Start by portioning the heart. Cut it in half straight down the middle, using the existing seam as a guide. Lay each half cut-side down and open it out like a book.

Slice the heart at a slight angle to increase the surface area of each piece. Remove as much sinew and fat as possible without over-trimming - a small amount of sinew is inevitable and absolutely fine. Cover and chill in the fridge until ready to cook.

Meanwhile, get started on the sauce. Place the bacon lardons in a large pan over a very low heat and slowly render down the fat, allowing the bacon to take on a deep golden colour. Add the shallots and continue to cook gently. Once the shallots have softened, increase the heat slightly and add the mushrooms and garlic. Cook until well caramelised.

Deglaze the pan with the red wine and reduce to a sauce consistency. Add the beef stock and redcurrant jelly and continue to reduce until the sauce coats the back of a spoon. Season with a splash of vinegar and salt. Keep warm while you cook the heart.

Once the potatoes are cooked, start cooking the heart, the potatoes can stay in the oven, switched off. Season each slice of heart generously with salt and pepper. Heat a heavy pan until hot and sear the heart for 2 minutes on each side. Lower the heat slightly, add a few knobs of butter, the crushed garlic cloves, and thyme, and baste the heart in the foaming butter for about 1 minute. Remove from the pan and allow the meat to rest briefly. The heart should be pink and tender avoid overcooking. 

Now make the mash, and allow the heart to rest on a warm plate so it doesn’t bleed into the final dish. Remove potatoes from the oven and leave to cool slightl. Cut the potatoes in half and scoop out the flesh. Push the flesh through a potato ricer or fine sieve. Return the potato to a low heat and gradually incorporate the butter, a little at a time, stirring gently to avoid splitting. Add a splash of milk to loosen to your preferred consistency. Season to taste and set aside. 

To serve, gently reheat the bourguignon sauce, stirring the chopped parsley through the sauce. Add a generous dollop of mash to each plate, top with slices of beef heart, and spoon over plenty of the bourguignon sauce. Serve immediately.